Easy Banana Muffins

Easy Banana Muffins are light fluffy bakery-style muffins full of cinnamon-sugar and banana flavor. Tasty muffins made with ripe bananas, sugar, and spices.

If you love Banana Bread but want a Breakfast Recipe that is lighter and perfect for on the go, you will love these fluffy cake-like Banana Muffins.

BANANA MUFFINS

If you’ve got some ripe bananas, a handful of common pantry items, a muffin tin, and 30 minutes, then you have everything you need for an easy breakfast! These fluffy, moist muffins are full of banana flavor and perfect for breakfast on the go.

The riper the banana the better for Banana Muffins! As bananas ripen, they get sweeter and easier to mix by hand. If you have ripe bananas that you aren’t ready to use, simply freeze them. Peel the bananas, place in a freezer safe bag, and thaw on the counter when you are ready to use them.

For a quick breakfast on the go, serve Banana Muffins with a pat of butter. To serve them for a nice brunch, top them with fresh Whipped Cream and banana slices. You can drizzle them with Salted Caramel Sauce for dessert too!

You can make Banana Muffins by hand if you don’t have a stand mixer. The nice thing about a stand mixer is you can control the speed and keep from over-mixing your batter. If you use beaters, only use them to cream the wet ingredients and use a spatula to fold in the dry ingredients because you only want to add the dry ingredients until you don’t see any unmixed flour. Any mixing beyond that point is overmixing.

Need to ripen your bananas quickly?

Place the bananas on a baking sheet and bake at 300 degrees for about 20 minutes, or until they’re almost completely brown. Allow them to cool before using in the banana bread.

These tasty Banana Muffins are a great recipe to make in advance. You can make them at the start of the week and they will last for days on the counter. Individually wrap them in foil and freeze them for later. Just pop in the oven wrapped in foil to heat or defrost overnight on the counter! The inherent moisture the mashed banana adds to the cake makes this recipe a great option for freezing/thawing, it won’t be a dry/crumbly cake as it thaws.

You can also toast your banana muffin if you cut it in half, then spread the half with butter. A sweetened honey butter would also be a nice addition.

Banana Muffins have a cake-like batter so they are lighter than banana bread but with similar flavors. There are no walnuts in these bakery style Banana Muffins but you can add them for a bit of texture. The added nutmeg and brown sugar in this Banana Muffin recipe gives them a richer, warmer flavor.

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About the Author

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

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